Everyone loves cupcakes. I just thought this might be of help to those who love to bake and for moms who needs ideas for their kids snacks. Cupcake recipes are wonderful inventions that help us to create our favorite cupcakes. Cupcakes are versatile little cakes that can be used for a casual birthday gathering or even a more glamorous affair. Cupcakes are only limited by your imagination, and I sincerely hope that you will find our ultimate cupcake recipes exactly what is needed to get your imagination moving!

Coconut Cream Cupcakes
This recipe makes 12 cupcakes and it will take 15 minutes to prepare it and 45 minutes to finish the cupcakes

Coconut Cream Cupcakes Ingredients:
- 12 paper baking cups
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2/3 cup low-fat coconut milk
- 1 recipe Coconut Custard (see recipe)
- 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar, beaten to firm peaks
- 1/3 cup coconut shavings, toasted, for garnish, optional

Directions:
1. Preheat oven to 350 F. and arrange rack in center. Line 1 (12-cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.

2. Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes from pan and cool completely on rack.

3. Holding a small knife at an angle, cut a 1-1/2-inch round in the top of each cupcake forming a shallow cone-shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. (Can be made ahead. Store in an airtight container, chilled, up to 2 hours.) Dollop whipped cream on top of each cupcake and garnish with coconut, if desired.

Nutrition Facts
- Servings Per Recipe 12 cupcakes
- Calories 335,
- Total Fat (g) 18,
- Saturated Fat (g) 10.5,
- Cholesterol (mg) 130,
- Sodium (mg) 217,
- Carbohydrate (g) 40,
- Protein (g) 5,
- Percent Daily Values are based on a 2,000 calorie diet

Pistachio-Raspberry Tea Cupcakes
These recipe makes 15 standard or 36 mini cupcakes.

Pistachio-Raspberry Tea Cupcakes Ingredients:
- Nonstick cooking spray
- 1 cup unsalted shelled pistachios
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 to 2 containers (6 ounces each) fresh raspberries
- 1/4 cup slivered or chopped pistachios, for sprinkling

Directions:
1. Preheat oven to 375 degrees.

2. Line standard or mini muffin tins with paper liners; coat liners with cooking spray.

3. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth.

4. Add flour; pulse until just moistened and combined; do not overmix.

5. Divide batter evenly among lined cups, filling each three-quarters full.

6. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini).

7. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis.

8. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

Chocolate Cupcake Recipe
Chocolate Cupcake Recipe Ingredients:
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup shortening
- 3/4 cup water
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla
- 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

3. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

4. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

5. Frost when chocolate cupcakes are completely cool.

Coca Cola Cupcake
Coca Cola Cupcake Ingredients:

Part One
- 1 cup coca cola or other cola drink
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1/4 cup powdered cocoa
- 22 large marshmallows

Part two
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 large eggs, beaten

Coca Cola Cupcake Recipe Directions:
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.
Part one

2. In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
Part two

3. Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.

4. Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full.

5. Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.

6. Cool cupcakes completely before frosting with Coca Cola frosting.

Vanilla Cupcake Recipe
Vanilla Cupcake Recipe Ingredients:
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 egg whites from large eggs
- 1/2 cup shortening
- 1 cup 2% milk
- 2 large eggs
- 1 1/2 teaspoon vanilla

Vanilla Cupcake Recipe Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.

3. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

4. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

5. Frost and decorate your vanilla cupcakes as desired.

Angel Food Cupcake
Angel Food Cupcake Ingredients:
- 1 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 12 egg whites from large eggs ( enough for 1 1/2 cups)
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract

Angel Food Cupcake Recipe Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2. Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.

3. Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.

4. Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.

5. Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.

6. Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

7. Cool cupcakes completely before removing from pan.

Chocolate Angel Food Cupcake Recipe
Chocolate Angel Food Cupcake Recipe Ingredients:
- 1 cup flour
- 2 cups sugar
- 1/2 cup baking cocoa (powdered)
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups egg whites (from approximately 10 large eggs)
- 1 teaspoon vanilla
- 1 teaspoon red food coloring

Chocolate Angel Food Cupcake Recipe Directions:

1. Preheat oven to 325 degrees.

2. Combine egg whites with salt, and beat until foamy. Add cream of tartar, and continue to beat until stiff.

3. Stir in sugar, lemon juice, and vanilla.

4. In a separate bowl, stir together flour, cocoa, and baking powder. Fold flour mixture into egg whites gradually.

5. Spoon batter into cupcake liners until 1/2 full. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely in pan.

Peanut Butter and Chocolate Cupcake Recipe
Peanut Butter and Chocolate Cupcake Recipe Ingredients:
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup creamy peanut butter
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons baking cocoa
- 1 1/4 cups 2% milk
- 1 teaspoon vanilla
- 3 large eggs

Chocolate and Peanut Butter Cupcakes Recipe Directions:

1. Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store.

2. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

3. Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes.

4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

5. Cool 10 minutes in pans then move to wire rack to cool completely.

6. Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.